In a pan over medium-high heat, sear the chicken thighs. Once cooked, add minced garlic and the white parts of green onions and stir-fry.

Add rice noodles to the pan, followed by chicken stock and coconut milk.

Bring the mixture to a boil and let it simmer until the liquid reduces by half and the noodles are cooked.

Stir in peanut butter, brown sugar, and soy sauce until a creamy sauce forms.

Add the green parts of the green onions, chopped peanuts, and a squeeze of lime juice. Stir everything together to combine.

Serve the noodles in a bowl and garnish with more chopped peanuts, green onions, julienned carrots, jicama, and fresh lime wedges.